This Greek inspired lemon orzo soup is a healthy comforting soup, with a refreshing lemon twist! This vibrant vegetarian soup, inspired by Avgolemono Soup, is protein-packed and ready in just over 30 minutes.
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1 tablespoon olive oil or ¼ cup water (for water saute)
½ onion, diced
3 carrots, peeled and diced
3 cloves garlic, minced
7 – 8 cups vegetable broth or water (or combo)
1 cup whole wheat orzo
2 cans (15oz.) chickpeas (garbanzo beans), drained and rinsed
⅓ cup tahini
¼ – ½ cup lemon juice (about 2 – 4 large lemons)
a large handful fresh baby kale or spinach
chopped fresh dill, to taste
mineral salt, to taste
fresh cracked pepper or lemon-pepper, to taste
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- The tahini adds a delicious buttery creaminess. If you don’t have tahini on hand, this soup will still be fantastic! Replace the tahini with 100% cashew butter, as it will be free from additives such a sugar, salt, and/or flavorings.
- For the broth, I prefer to use a combo, usually half broth and half water. To keep the sodium to a minimum, source out low-sodium vegetable broth. I almost always use this organic vegetable broth concentrate – for this recipe I would add about 1 heaping teaspoon to 4 cups of water, and then use 3 – 4 cups of plain water. It works well, without losing out on too much flavor.
- The herbs can be changed up to suit your taste. If you don’t care for dill, try using rosemary or oregano.
- To make this soup gluten-free, replace the orzo with white rice, using the same measurements and cooking as directed, adding 10 – 15 minutes to the cooking time or until the rice is tender.